Recipes
Mixing time: | 6 + 4 minutes, spiral mixer |
Dough temperature: | 27° C |
Bulk fermentation time: | none |
Scaling weight: | 0.400 kg |
Intermediate proof: | 50 minutes |
Processing: | oven bottom or tin bread |
Topping: | coarse spelt |
Final proof: | approx. 105 minutes |
Baking temperature: | 240° C, dropping to 200° C, giving steam |
Baking time: | 30 minutes |